Chocolate Zucchini Bread with Greek Yogurt

This chocolate zucchini bread with Greek yogurt is the ultimate treat for busy days. Moist, rich, and deeply chocolatey, it’s perfect as a quick breakfast, snack, or even a light dessert. The zucchini keeps it soft, while Greek yogurt adds a healthy protein boost. You’ll love how simple this recipe is—mix, bake, and enjoy with minimal cleanup. Whether you’re meal-prepping or craving something sweet, this quick bread never disappoints.

Table of Contents

Table of Contents

5 Reasons Why You’ll Love It

1. Incredibly moist and fudgy texture
2. Packed with hidden veggies for balance
3. Quick and easy, ready in one bowl
4. Perfect for breakfast or dessert
5. Freezer-friendly for meal prep

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Servings: 10 slices

Ingredients List

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ½ cup plain Greek yogurt
• ½ cup vegetable oil (or melted coconut oil)
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 cups shredded zucchini (patted dry)
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Medium mixing bowl
• Whisk and spatula
• Measuring cups and spoons
• Box grater (for zucchini)
• 9×5 inch loaf pan
• Parchment paper

How to Make Step-by-Step

Step 1

Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.

Step 2

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 3

In a large bowl, whisk eggs, Greek yogurt, oil, granulated sugar, brown sugar, and vanilla until smooth.

Step 4

Fold in shredded zucchini, then gradually mix in dry ingredients until just combined. Do not overmix.

Step 5

Stir in chocolate chips. Batter should be thick and slightly glossy.

Step 6

Pour into prepared loaf pan and smooth the top. Bake 50–55 minutes, or until a toothpick comes out with only a few moist crumbs.

Step 7

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Variations to Try

• Add chopped walnuts or pecans for crunch.
• Swap half the flour for whole wheat flour for a healthier version.

Storage Tips

This bread keeps well at room temperature for up to 3 days when wrapped tightly. For longer storage, refrigerate for up to 1 week. You can also freeze slices individually for up to 3 months—just thaw overnight before serving.

Pro Tips

• Pat zucchini dry to avoid excess moisture.
• Use dark cocoa powder for a richer chocolate flavor.
• Warm slices in the microwave for a bakery-style experience.
• Double the recipe and freeze one loaf for busy mornings.

Nutrition Facts

• Serving Size: 1 slice
• Calories: 280
• Protein: 5g
• Carbohydrates: 38g
• Fat: 13g
• Fiber: 3g
• Sugar: 21g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQs

Can I use whole wheat flour?
Yes, substitute up to half for a heartier texture.

Do I need to peel the zucchini?
No, the skin blends in and adds nutrients.

Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Can I replace Greek yogurt with sour cream?
Yes, sour cream works as a great substitute.

Closing Notes

This chocolate zucchini bread with Greek yogurt is a perfect balance of indulgence and nutrition. Easy to make, freezer-friendly, and packed with flavor, it’s a recipe you’ll turn to again and again. Whether you serve it for breakfast or dessert, this loaf is sure to impress your family.